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Food Engineering and Industrial Food Production
Food Engineering and Industrial Food Production
This session covers the application of engineering principles in food manufacturing, industrial processing and large-scale food production. It includes process design, equipment development, unit operations, heat and mass transfer, mixing, drying, extrusion, automation, plant design, energy efficiency and process optimization. The session also emphasizes sustainable manufacturing, cost-effective production, quality consistency and innovations that improve efficiency in the food processing industry.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Cold atmospheric plasma for microbial decontamination of fresh produce and agricultural water: Mechanistic evidence, process intensification, and translational research priorities
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Title : Climate change, dairy animals and human nutrition: Challenges and opportunities
Kiran Dande, Mahatma Basweshwar College, India
Title : Antioxidant properties of honey derived from sweet potato flowers compared with commercial Japanese honeys
Momoko Hidaka, University of Miyazaki, Japan
Title : Quality evaluation of agricultural and food products using deep learning
Narendra V G, Manipal Academy of Higher Education, India